Title: Blue cheese-stuffed shrimp
 Categories: Appetizers, Cheese/eggs, Fish, Harned 1994, Herb/spice
      Yield: 2 Dozen
 
      6 c  ;Water
     24    Fresh jumbo shrimp; unpeeled
      3 oz Cream cheese; softened
      1 oz Blue cheese; crumbled
    1/2 ts Prepared mustard
      1 ts Green onion; finely chopped
    3/4 c  Parsley; finely chopped
 
  Bring water to a boil; add shrimp and cook 3 to 5 minutes. Drain well;
  rinse with cold water.  Chill. Peel and devein shrimp. Butterfly
  shrimp, leaving tails intact.
  
  Combine cream cheese and next 3 ingredients in a bowl. Stuff each
  shrimp with 1 tsp. cheese mixture.  Roll cut side of shrimp in
  parsley. Cover and chill at least 1 hour.
  
  From _Celebrated Seasons_ by The Junior League of Minneapolis, MN in
  _America's Best Recipes: A 1989 Hometown Collection_. Birmingham, AL:
  Oxmoor House, Inc., 1989. Pg. 58. ISBN 0-8487-0765-6. Electronic
  format by Cathy Harned.